Franciacorta Brut DOCG Jeroboam - Le Marchesine

RESIDUAL SUGAR 9gr/lt VINES USED Chardonnay, Pinot Blanc and Pinot Noir TRAINING SYSTEM Guyot at 90/100 cm from the ground PLANTING SIXTH 2.5×0.85 m PLANT DENSITY 4,500/5,000 plants/ha AVERAGE GRAPE YIELD PER HECTARE about 100 quintals per hectare SELECTION OF THE GRAPES in the vineyard with manual harvesting in boxes of a maximum of 18 kg VINIFICATION in white in pneumatic press with soft pressing of the whole grapes and separation of the 1st and 2nd fraction. After static and physical separation from the impurities of the must at low temperatures, the inoculation of selected yeasts for fermentation takes place in stainless steel tanks at a controlled temperature. This is followed by racking and lowering of the temperature to around 10°C to avoid malolactic fermentation. Once the "draught syrup" has been added, it is bottled, capped with a crown cap and laid down in a pile for the second fermentation. AGING IN THE BOTTLE minimum 24 months FIRST VINTAGE PRODUCED 1990